Arugula & Prosciutto Pizza

4.0 (64)
Arugula & Prosciutto Pizza

Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with: Crunchy vegetables and your favorite dip.

Yield: 6 servings
Active Time: 35
Total Time: 35

Ingredients

  • 1 pound prepared pizza dough, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
  • 1/4 teaspoon crushed red pepper
  • 1 cup shredded fontina or part-skim mozzarella cheese
  • 2 cups packed coarsely chopped arugula
  • 1 cup chopped tomato

Preparation

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
  4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.

Nutrition

Nutrition Per Serving

calories 306
fat 11 g (4 g sat, 5 g mono)
cholesterol 28 mg
carbohydrates 33 g
protein 13 g
fiber 2 g
sodium 600 mg
potassium 140 mg

Nutrition Bonus

Carbohydrate Serving 2

Exchanges 2 starch, 1 high-fat meat, 1 fat

From EatingWell May/June 2009